Friday, April 2, 2010

Small Bites Week : Pixie Chocolate Tartelettes

Those pieces of temptation are really tiny. But their taste is just huge. The inspiration to make those came when my dear cousin Andrea sent me this recipe of a Chocolate Torte that is considered by the family a favorite.

I could not wait to test and taste it, and even though I was very busy, I baked some for our potluck last Friday, mainly to try the filling. And now I can't wait to prepare the famous "Torta Luis Alberto" comme il faut  for the next big party here.

So, to cut a long story short,  I used ready frozen pie crust, the best in the market that includes nothing but flour, palm oil, butter and salt. And shaped them into mini-muffin trays, adding the filling later. The testers were all happy: Kids wanted more, while parents were happy to check out the wonderful combination of chocolate and whiskey. Tempted now?

Pixie Chocolate Tartelettes (Auntie's Regina Filling)

You probably can choose any good recipe of home made pie crust, or appeal for a emergency plan: The frozen solution. I used frozen Trader Joe's Pie Crust, amazing. My choice for chocolate were Ghirardelli baking chips. Also, I divided the recipe into two batches: one with whiskey for people over 21 years old and one without, of course, for the kids.

1 pie crust
3. 2 ounces bittersweet chocolate, melted in double boiler
3.2 ounces milk chocolate, melted in double boiler
2 cups heavy cream
1 tablespoon Scotch whiskey (optional)
2 egg's yolks
2 eggs whites, beat into soft peaks
1/3 envelope unflavored gelatine (Knox), diluted in 1/2 cup hot water

Cover mini-muffin cups with a fine layer of pie crust. Bake as directed by packet or when golden. Set aside. In a double boiler melt both chocolates. Pour into a bowl and mix at low speed with cream and yolks. Add whiskey and water with diluted gelatin. Beat egg whites to soft peaks and fold in chocolate mix at the very end of the process. Fill mini-muffin cups with pastry with enough chocolate mix to reach close the to the edges. Bring to the fridge and cool for about 4 to 5 hours.


Alisa-Foodista said...

i am so tempted to make this right now! Your recipes look really good.If you won't mind I'd love to guide foodista readers to your site.Just add your choice of Foodista widget at the end of this blog post and it's good to go.Thanks!

CrystalsCozyKitchen said...

Welcome to the foodie blogroll. I love the idea of your blog!

Darienne said...

Thanks! Crystal, I was browsing your blog, and I need to make that bacon and pepperjack chicken ASAP. Yum!


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